If you grew up going to a juntadera in the DR, you already know the mesa de picadera isn’t complete without a mountain of quipes—golden, crunchy on the outside, tender and juicy inside. Dominican Quipes (also spelled kipes or quipes) are our island’s twist on Middle Eastern kibbeh, brought into our kitchens and made our own with mint, sazón, and that unmistakable fritura vibe.
I make them for birthdays, baby showers, Nochebuena, and any Sunday gathering where everyone is “just stopping by” and somehow ends up staying for hours. Serve them with lime wedges and a creamy dipping sauce like mayo-ketchup sauce or my delicious cilantro lime dressing, and watch them disappear.
Step-by-Step Instructions
Start by soaking the bulgur: place it in a bowl and cover with about 2 cups of water (just enough to submerge). Cover and let it rest overnight or at least 5–6 hours until the grains are fully hydrated. Drain very well and press out all excess water—use your hands or a clean kitchen towel. This is key for quipes that hold together.
Make the outer mixture. In a food processor, pulse 1 small onion with the mint until finely chopped. In a bowl, mix this seasoning with 1 pound of the ground beef, 1½ teaspoons adobo, and 1¼ teaspoons black pepper. Add the drained bulgur and process in batches until you have a uniform, slightly sticky mixture that holds when pressed.
Make the filling. In the food processor, pulse the remaining ½ small onion, cubanelle pepper, garlic, and cilantro until finely chopped. Combine with the remaining ½ pound ground beef, plus ½ teaspoon adobo, ½ teaspoon oregano, and ½ teaspoon black pepper. Heat 2 tablespoons oil in a skillet over medium. Cook the meat until browned, then stir in tomato sauce, olives (or alcaparrado), ½ cup water, and raisins (optional). Simmer until the liquid evaporates and the mixture is juicy but not wet. Cool to room temperature.
Assemble. Scoop about 3 tablespoons of the bulgur mixture into your palm and flatten into an oval. Add a spoonful of cooled filling to the center, then bring the bulgur around it to seal completely. Roll and shape into a classic torpedo/cone shape, smoothing any seams.
Chill. Arrange the formed kipes on a parchment-lined tray, cover, and refrigerate 2–4 hours. Chilling helps them firm up and fry without breaking.
Fry. Heat about 2 cups of oil in a deep pot over medium-high heat (aim for ~350°F if using a thermometer). Fry 1–2 at a time until deeply golden brown and crisp. Drain on paper towels and serve hot.
Serving Suggestions
Set up a party-style platter with lime wedges and your favorite dips. Quipes pair beautifully with other Dominican appetizers like Arepitas de Yuca, Arepitas de Maíz, Stuffed Plantain Cups, and classic Tostones. A little Mayo-Ketchup Sauce on the side never hurts.
Storage Tips
- Refrigerate (cooked): Store cooled, fried quipes in an airtight container for 3–4 days. Reheat in a 350°F oven or air fryer for 6–10 minutes until hot and crisp.
- Refrigerate (unfried, shaped): Cover and chill up to 24 hours before frying.
- Freeze (best method): Place shaped, unfried quipes on a lined tray and freeze until solid, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator overnight before frying so they cook through evenly.
- Freeze (cooked): Freeze cooled quipes up to 2 months. Reheat from frozen in a 350°F oven or air fryer for 12–15 minutes, or until heated through and crisp.
Recipe Tips
- Drain the bulgur well. Any extra water makes the mixture loose and prone to cracking.
- Chill before frying. The cold helps them stay intact and extra crisp.
- Oil temperature matters. Too low and they’ll absorb oil; too high and they’ll brown before heating through. ~350°F is a good target.
- Beef fat = binding. Lean beef works, but a touch more fat can help prevent cracking (90% lean works; slightly higher fat is okay).
- Raisins? Total family debate! Add them if you like that sweet-salty bite—skip if not your thing.
Dominican Quipes (Kipes)
Author:Equipment
Ingredients
- 1 cup bulgur wheat
- 3 cups water divided (you may not use all)
- 1½ lb ground beef divided (1 lb for the outer mixture; ½ lb for the filling)
- 8 –10 mint leaves
- 1½ small onions divided (1 for the outer mixture; ½ for the filling)
- 2 teaspoons adobo seasoning divided (1½ tsp for the outer mixture; ½ tsp for the filling)
- 1¾ teaspoons ground black pepper divided (1¼ tsp for the outer mixture; ½ tsp for the filling)
- ½ cubanelle pepper chopped
- 1 garlic clove
- 1 tablespoon cilantro chopped
- ½ teaspoon dried oregano
- ¼ cup tomato sauce
- ¼ cup pimiento-stuffed green olives or alcaparrado
- ¼ cup raisins optional
- 2 tablespoons oil for sautéing + about 2 cups oil (for frying)
Instructions
- Soak the bulgur with enough water to cover (about 2 cups). Cover and rest overnight or 5–6 hours. Drain thoroughly and squeeze out all excess water.
- For the outer mixture: In a food processor, pulse 1 small onion and mint until finely chopped. In a bowl, combine with 1 lb beef, 1½ tsp adobo, and 1¼ tsp black pepper. Add the drained bulgur and process until the mixture is uniform and cohesive.
- For the filling: Pulse ½ small onion, cubanelle, garlic, and cilantro until finely chopped. Mix with the remaining ½ lb beef, ½ tsp adobo, ½ tsp oregano, and ½ tsp black pepper. Heat 2 Tbsp oil over medium, brown the meat, then add tomato sauce, olives, ½ cup water, and raisins if using. Simmer until the liquid cooks off. Cool.
- Assemble: Flatten about 3 Tbsp of the outer mixture in your palm. Place a spoonful of filling in the center, then wrap and seal. Shape into a torpedo/cone, smoothing any cracks. Repeat.
- Chill the formed quipes on a lined tray, covered, 2–4 hours.
- Fry in ~350°F oil, 1–2 at a time, until deeply golden. Drain on paper towels and serve hot.
Notes
- Squeezing the bulgur completely dry is essential for quipes that don’t crack.
- Chilling before frying helps them hold their shape.
- Adjust beef fat to your preference; a little fat can improve binding.
- Raisins are optional—en mi casa it’s a whole debate!
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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zidane says
thanks for the great article, keep up the good work